Description

Here’s a healthy, delicious recipe for vegan Banana Bread with a toasty Sesame Seed Crust. Infused with ginger, it’s moist and flavorful. Vegan-adaptable and can be made with sourdough starter.

Ingredients

Units Scale

Loaf Pan Prep: (optional, or sub parchment)

1 teaspoon olive oil or use spray oil
3–4 tablespoons sesame seeds

Banana Bread:

1 3/4 cups (4 bananas) ripe bananas (see notes)
1/3 cup olive oil, coconut, grapeseed oil or other )
1/2 cup maple syrup
2 eggs (or use flax eggs, see notes)
1 teaspoon vanilla
3/4 teaspoon sea salt
1 teaspoon baking soda
1/4 cup brown sugar or coconut sugar
1 teaspoon ground ginger (or use freshly grated ginger, 1 tablespoon)
1 teaspoon cinnamon
1/4 teaspoon allspice
2 cups (250 grams) flour, all-purpose

Optional tasty additions: 1/2 cup chopped walnuts (or other nuts), 1 banana (for the top, not too ripe) and brown sugar for sprinkling, 1/2 cup chocolate chips.

Tahini Maple Spread (optional)

2 tablespoons Tahini Paste
2 tablespoons Coconut Oil, softened but not melted or liquid
1 tablespoon Maple Syrup
pinch of sea salt

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Instructions

Preheat oven to 350F
Prep Loaf Pan: Oil the sides and bottom of a 9 x 5 loaf pan with a teaspoon of oil. Sprinkle sesame seeds in on top of the oil, and shake pan around so they are coating the bottom and sides fairly evenly. Set pan aside.
In a large bowl mash the bananas. Add oil, maple syrup, eggs and vanilla and whisk.
Stir in the salt, baking soda, brown sugar, ginger, cinnamon, allspice until well blended. Whisk in the flour. Fold in nuts if you like. This will be quite thick.
Pour into the prepared pan ( see notes for adding whole banana slices to the top) and place on a middle rack in a preheated oven.
Bake on the middle rack at 350F for 50-55 minutes or until a skewer comes out clean. Cool in pan for about 20 minutes. Carefully turn out onto a cooling rack.
Toast slices of day-old banana bread and lavishly spread with Tahini Maple Spread (optional, but heavenly)

Tahini Maple Spread:

Mix all ingredients together in small bowl until smooth and creamy.

Notes

STARTER: Feel free to use ¾ cup sourdough starter, and reduce the banana by ¾ cup.

Flax Eggs: Mix 2 tablespoons ground flax seed with 6 tablespoons water, and let sit 5 minutes. This makes 2 flax eggs. Use in place of the eggs in this recipe.

TOP: To add sliced banana to the top, cut an unpeeled banana in half lengthwise (not too ripe) remove peel and nestle in the batter. Sprinkle with brown sugar.

Nutrition

Serving Size:
Calories: 283
Sugar: 17.2 g
Sodium: 245.2 mg
Fat: 8.7 g
Saturated Fat: 1.2 g
Carbohydrates: 48.1 g
Fiber: 2.5 g
Protein: 4.6 g
Cholesterol: 0 mg